Directions

In large bowl, combine tomatoes and salt; set aside. Heat covered 3-quart saucepan of salted water to boiling on high. Add bowtie pasta and cook as label directs. Drain pasta and transfer to bowl with tomatoes, stirring until well combined. Cool completely.

Meanwhile, in 10-inch nonstick skillet, heat olive oil on medium 1 minute, then add onion. Cook 1 minute or until onion begins to soften; add balsamic vinegar and water, stirring to coat. Cover and cook 5 to 7 minutes or until onion is soft and almost all liquid has evaporated, stirring occasionally.

Uncover and add garlic. Cook 2 to 3 minutes or until garlic is lightly browned. Cool completely. Add onion mixture to pasta and tomatoes, along with mozzarella, green onion, parsley, and black pepper.